1-Getting started: Getting started with this Candied Bacon Deviled Eggs recipe is easier than you might think, and it begins with hard-boiling the eggs just right. Place 12 eggs in a saucepan and cover them with water about 1 inch above the eggs, then bring it to a boil over high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10 minutes before cooling them in an ice bath to make peeling a breeze.

2-Next, prepare the candied bacon to add that sweet and spicy element. Lay 12 slices of bacon on a baking rack set over a sheet pan, sprinkle half of the mixture of 1/3 cup brown sugar and 1/2 teaspoon cayenne pepper over the top, and bake in a preheated oven at 400 degrees Fahrenheit for 12 minutes. For more on spicy ingredients, check out this resource on cayenne benefits. Flip the bacon, add the rest of the sugar mixture, and bake for another 8 to 10 minutes until it’s crisp and caramelized, then let it cool before chopping.

3-Once the eggs are peeled and halved lengthwise, scoop out the yolks and mix them in a bowl with 1 teaspoon white vinegar, 1/3 cup plus 1 tablespoon mayonnaise, 1 tablespoon sweet pickle relish, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and creamy. For tips on filling, spoon or pipe this mixture back into the egg whites, top with the finely chopped candied bacon, and garnish with chopped chives for a polished finish. This method yields 12 servings, each with about 35 calories, including 1 gram protein and 6 grams fat, making it a balanced choice for your next event.